Amp up the flavour factor and make Luke Mangan's Penne pasta with chorizo, tomatoes and peas recipe. Filling and delicious, it’s an easy weeknight dinner for the whole family.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
350g penne
100ml extra virgin olive oil
1 chorizo, chopped
2 garlic cloves, finely chopped
250g cherry tomatoes
150ml white wine
400g can diced tomatoes
1 cup (120g) frozen peas
12 basil leaves, torn
2 tbs tarragon, torn (optional)
Grated parmesan, to serve
Tarragon, extra, to serve
Extra virgin olive oil, extra, to serve
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Method
Step 1
In a large saucepan of boiling water, add 1 tbs salt and the penne. Cook following packet directions or until the penne is al dente. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
Step 2
Meanwhile, in a frying pan, heat the oil over medium heat. Add the chorizo and cook, stirring, until the chorizo is golden and cooked through.
Step 3
Add garlic and cherry tomatoes to the pan and cook for 2 mins. Carefully add the wine or stock and cook for 2 mins or until the liquid is almost evaporated. Add the diced tomato and peas. Simmer for 3-4 mins, adding the reserved cooking liquid to loosen the sauce. Add penne and stir for 2 mins or until heated through. Add the basil and tarragon, if using, and stir to combine. Remove from heat.
Step 4
Divide pasta among serving bowls. Sprinkle with grated parmesan and extra tarragon. Drizzle with extra oil.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute white wine with chicken stock.
Luke Mangan's Penne pasta with chorizo, tomatoes and peas
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
350g penne
100ml extra virgin olive oil
1 chorizo, chopped
2 garlic cloves, finely chopped
250g cherry tomatoes
150ml white wine
400g can diced tomatoes
1 cup (120g) frozen peas
12 basil leaves, torn
2 tbs tarragon, torn (optional)
Grated parmesan, to serve
Tarragon, extra, to serve
Extra virgin olive oil, extra, to serve
Description
Amp up the flavour factor and make Luke Mangan's Penne pasta with chorizo, tomatoes and peas recipe. Filling and delicious, it’s an easy weeknight dinner for the whole family.
Method
Step 1
In a large saucepan of boiling water, add 1 tbs salt and the penne. Cook following packet directions or until the penne is al dente. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
Step 2
Meanwhile, in a frying pan, heat the oil over medium heat. Add the chorizo and cook, stirring, until the chorizo is golden and cooked through.
Step 3
Add garlic and cherry tomatoes to the pan and cook for 2 mins. Carefully add the wine or stock and cook for 2 mins or until the liquid is almost evaporated. Add the diced tomato and peas. Simmer for 3-4 mins, adding the reserved cooking liquid to loosen the sauce. Add penne and stir for 2 mins or until heated through. Add the basil and tarragon, if using, and stir to combine. Remove from heat.
Step 4
Divide pasta among serving bowls. Sprinkle with grated parmesan and extra tarragon. Drizzle with extra oil.
